They will rebuild the ruined cities and live in them. They will plant vineyards and drink their wine; they will make gardens and eat their fruit.
Howdy folks! Boy it has been a minute! Welcome back, Three Hearts Farm! How have you been these last 2 1/2 weeks? My goodness has it really been that long? Yes it has. We thought Cascadia had arisen and slid y'all off into the Pacific Ocean. No, it hasn't but thanks for the healthy perspective.… Continue reading Boy, Let Me Tell You!
The last time we made sauerkraut, we kept some of it in the kimchi fridge after it had fermented, because I didn't want to have two jars of sauerkraut in the regular fridge, where space is at a premium. Unfortunately, since it has been in the fridge for several weeks now, when we took it… Continue reading Sauerkraut fail and new batch
Tuesday, 9/30/2025 We pulled the sauerkraut that has been fermenting in the basement for the last 19 days. The temperature in the basement is cooling down as the weather outside cools. It is now about 64 degrees ambient temperature. The jar on the right is a special case. This was a jar of red cabbage… Continue reading Green Sauerkraut Taste Test
Sauerkraut and radish ferment 9/4/2025https://youtube.com/shorts/weRVffzR_W8?feature=share
We have been talking extensively about the modern western economic system in Men's Group recently. Suffice it to say we have a few critiques. I thought about sharpening up my pitchfork, but decided to make sauerkraut and read "Cathonomics" instead. Man invented usury, but God gives for free. I wonder if we can make wine… Continue reading Lord’s Day Dinner: Man Style
Two weeks ago we made sauerkraut. Since then, we have been having... learning experiences. The kimchi fridge wants to store the ferments, not ferment them. To keep it at a fermenting temperature I would have to check on it every day, which we just don't have time to do. The temperature in the basement is… Continue reading Fermenting Fumbles and Fails.
What do you do with a 13 Lb red cabbage? This cabbage was one of the late planted cabbages from last year that didn't sprout in time for winter, but took off as soon as the ground started to warm up in the spring. It has been growing next to the pea trellis ever since.… Continue reading Sauerkraut!
We are coming to the end of the radish season. Most of the ones we picked this week were woody and just starting to bolt. This bucket from late last week was the last good harvest, except for the Runder-schwarzers, which haven't really come into their own yet. Radishes are one of Daddy's favorite vegetables,… Continue reading Radish lacto-ferment
All the mises are en place as our Parisian friends are wont to say. One goose egg. Cream, cheddar, salami, and a cup of fresh sauer ruben. (The sauer ruben is at 9 days fermenting, with just a tsp of pepper and some carraway in this batch. So tasty!) The moment we have all been… Continue reading One (Goose) Egg Omelet
Tasted these after 10 days in the ferment. Daddy and Uncle like them a lot. So do Winnie and Seppi. Everyone else thinks they are either "interesting" or "gross." To each their own. Daddy and Winnie will probably eat all the rest of them ourselves.
Little Farm in the Big City 